Stuffing
1 cup hot riced potatoes
¼ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon marjoram or summer savory
Few drops onion juice
1 tablespoon butter
¼ cup soft stale bread crumbs soaked in some of the celery water and wrung in cheese-cloth
Yolk 1 egg
Mix ingredients in order given.